Wednesday, February 23, 2011

I have to admit that I’m not in love with raw oysters. Nope, if I’m going to eat an oyster, I prefer that it be fried.

It all began when I was seven. My family and I were on a trip to New Orleans, and the minute we pulled into town, my dad dragged us to an oyster bar. We lived in Dallas where fresh oysters weren’t always available, and as my dad loves these bivalves—he insisted that eating oysters would be our first order of business.

(Actually, this is a lie—our first order of business was a big bag of beignets and cups of chicory coffee as we waited in the early-morning line for King Tut tickets. But later that day, we did indeed go get oysters.)

In any case, I’d never seen an oyster before, so when my dad’s icy tray arrived, I said, “What is that?” The shell’s pink and white interior was appealing, but the slick blob sitting inside was a bit strange. I was game to try it, however, so I watched my dad dip the shell into his mouth and slurp out the meat. I followed his lead, and felt the oyster slide down my throat. It was creamy and cold, and tasted a little bit like the sea.
Dad says that I made a funny face after I ate the oyster, but I don’t recall it being that unpleasant. Though, as I’d been raised on a steady diet of rice and beans my whole life, I wasn’t convinced eating them was for me. So when dad offered me another, I politely declined.

As I was inducted into eating oysters on the half-shell at such a young age, you’d think that I’d be an old pro at it. But I can count on only two hands the number of times I’ve eaten raw oysters in the following years. Fortunately, however, these few times have been incredible eating experiences.

For instance, the night before a dear friend got married in California, her uncle—who’s a chef—invited a bunch of us to his hotel room, where he shucked and shared oysters that had been harvested outside San Francisco that morning. We topped the oysters with homemade salsas and washed them down with cold, salty beers. Then there was one crisp October afternoon in Paris, where my friends and I combined freshly shucked Breton oysters with squirts of lemon and glasses of dry white wine. But even though most of the raw oysters I've eaten have been memorable, I’m still not convinced that I love them, as most of the time I’d still rather have them battered and fried.

I realize that preferring fried oysters over raw oysters may make me sound like a rube, but when it’s done well, a freshly fried oyster is a thing to savor. The crunchy coating is a welcome contrast to the soft, juicy oyster meat inside. And often, fried oysters are so succulent that no dipping sauce is even necessary.

There are many ways to make fried oysters. I keep mine relatively simple, though I do like to coat them in a combination of both crushed saltines and cornmeal, which I think gives them an excellent texture and flavor. I also like to dip them into chipotle-lime dipping sauce, though any hot sauce or tartar sauce would work, too. And you can serve these fried oysters alone, with fries, wrapped in a tortilla, or nestled into a warm baguette for a po-boy sandwich.

My dad will probably be disappointed by this admission, but there is hope! This weekend, I’m headed to Galveston for the Foodways Texas symposium on Gulf seafood, where I’ll be eating local oysters from the bay. I look forward to this, and perhaps will grow to appreciate raw oysters even more. But in the meantime, please pass me the fried oysters instead.

In a bowl, mix together the egg, buttermilk and reserved oyster liquid. In another bowl or a plate, stir together the crushed saltines and the cornmeal. Add to both the egg mixture and the breading mixture a sprinkle of salt, black pepper and cayenne, to taste.

In batches, dip the oysters into the breading, then into the eggs and then back into the breading again. Place breaded oysters on a large plate or sheet. Repeat until all the oysters are coated.

In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light brown. Depending on the size of your skillet, you will probably have to do in several batches. Drain on paper towels. Serve with chipotle-lime dipping sauce and sliced limes (recipe follows).

Man, those look SO good right now. I'm heading to New Orleans in a few weeks with my boys to visit family. I do believe I'll be gettin' me some fried oysters! OR/AND, maybe I'll make some of my own this weekend. Win-win.

Honestly, I can't say I would ever be a fan of eating oysters in any fashion (something about an in depth zoology lab series dissecting them.) BUT - the dipping sauce? Looks like I could eat it with a spoon!

I'm pretty convinced that raw oysters are the culinary equivalent of loogies. No. Thank. You. Just because everyone thinks it's the urbane thing to do doesn't mean it actually tastes all that great. Perhaps I'm genetically unable to taste them? I don't know. I've never seen the point.

I'm with you, Lisa. Fried is where it's at! I think I'm going to have to run to Aunt Margie's on 61st St and get some to fry up. That's one of the things I love most about living near Galveston : the availability of fresh seafood! Thanks for the heads up on this weekend's food event. I'm going to check it out, too. BTW a Pygmy adult sperm whale was found beached on the West End of the island this morning. Rescue is underway. What an uncommon thing for us. Enjoy your weekend!

I'm not sure if I can stomach this recipe for a while. I'm sure I'd eat them if someone made them for me, but if I see another oyster out of the shell I might be sick...

(Unlike you I love(d) oysters. That is until I decided to enter an Oyster eating competition on Long Island last fall... 2 minutes, 40 seconds later...and 5 1/2 dozen oysters in my belly... well, yeah.)

I hear you on the raw oyster thing. I mean someone is always selling you on just how orgasmic raw oysters can be and you're supposed to agree and slurp alongside joyously. I'll eat raw oysters, but like you, I prefer them fried. Have fun in Galveston and hopefully you'll report back the local seafood industry is going to be OK.

Lisa,I'm with you. This is the best way to enjoy oysters. Had to laugh - haven't heard the word "rube" since I left Oklahoma. One doesn't hear that in NY. Thanks for the smile.Stevehttp://www.myfavoriteflavours.com

I wish I had time to go to the Symposium in Galveston this weekend! That looks amazing, if you hear of anymore delicious things like that you should post it for us Texans still at home and live vicariously through us!

LOL Little Black Car. I couldn't agree more. But, come to think of it, I'm not much of an oyster fan no matter how they're prepared. However, with a dipping sauce like this, that consists of ingredients straight from the gods, I'm pretty sure it could make anything taste good. I think I will try it with shrimp. ~Thanks for another great recipe, Lisa!~

My daddy has been trying to get me to eat oysters my whole life. I can't understand why when there are so many delicious SHRIMP! Especially fried. That sauce sounds like it would be delicious on Fried Shrimp. Where are you staying in Galveston? People always complain that it doesn't compare to fancier beaches...but I don't care. I love that place!

I swear I could have written this post! I grew up in Galveston, and clearly remember sitting at a bar with my dad as he tried ( forced is more accurate) to get me to eat a platter of raw oysters. I hated them immediately, and still do. But give me a fried oyster and I'm a happy gal. That chipotle dipping sauce must be fantastic with fried oysters!

Where do you buy fresh oysters in NYC? There was a fish market in my neighborhood until recently, and now I'm always at a loss for fresh, affordable seafood sources.

Miss Meat and Potatoes--I know! It does seem glamorous--maybe someday.

Mary Jo--There will be lots of eating myself silly this weekend, you can be sure!

Shelbyriff--You're very welcome! And will do.

Katie--Frying food always makes it taste good. And yep, that sauce is wonderful!

Traci-The sauce would be excellent with shrimp!

Urnotfromtx--I love Galveston, too. So many fond memories of that island! And the sauce would be terrific on fried shrimp.

Jennie--I'll have to try oysters gratin--sounds great!

Jenn--Ha! I reckon many of us were introduced to oysters in a similar fashion. I buy my shucked oysters at The Lobster Place in Chelsea Market. Eataly and Whole Foods have them, too. And if they're not shucked, they'll do the shucking for you. You can also buy them in Chinatown.

Forget raw oysters (love them) and forget fried (love them too). Get yourself to Gilhooley's in San Leon for some Oyster's Gilhooley - big plump oysters in the half shell topped with (garlic?) butter and parmesan and and run under the broiler just long enough to melt the butter and crisp the parmesan. OMG! Oyster heaven! You can also get them topped with shrimp. Yeah, it's a dive and yeah, it's a drive, but oh so worth it!

Men still think oysters are good for them. It's a myth I think. I have only had oysters rockefeller and would not eat a raw oyster or even a canned one. Some joke about it when I was about 20 turned me off. (little black car!) I love love sashimi so it's not that it is raw that bothers me. Have fun!

Lisa - you're after my heart. There's nothing better than an oyster be it raw, fried, baked or broiled. I have to say my favorite is still raw. I'm definitely part of the minority here, but I hope you find a deeper love for raw oysters. Enjoy!

HA HA HA! Just get some Zatarains seasoned fish fry, make a batter with a little water and egg, dredge in that first then into the dry fish fry!Fry until they float!Then use LEMON! LIME and oysters???? Dipping sauce=Ketchup,Prepared horseradish,Lemon juice,Tabasco and Worcestershire sauce.Done and done. Quick and easy!

It was pretty crazy, the day you posted this recipe I went to Woodrows in Houston and they had a special on as many oysters as you could eat, raw, fried, it was awesome. So I picked up a a bushel of fat oysters from louisiana foods and went over to a friends house where he already had supplied the shiner 102. Oh and the chipolte mayonnaise was perfect, can't wait to use it on a BLT.

Broiled is the way to go! Have you ever made the trip out to Gilhooley's in San Leon when in Houston? They slather them in butter and parm then throw them on the grill... Can also add shrimp- Perfection either way! This sauce looks great- will give it a go next time we fry up seafood!

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